Roasted Brussel Sprouts

Brussel sprouts have earned the unfortunate reputation as being one of the most hated vegetables. Proper cooking and seasoning can transform this boycotted veggie from a hated food to a coveted food. If you aren’t a brussel sprouts fan, give my recipe a try and I bet it will change your mind!

Brussels sprouts are a nutritious food that is an excellent source of vitamin C and vitamin K. They also contain folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. If you want to learn more about them you can read Dr. Mercola’s article about their benefits here.I am thankful that they are so nutritious, but I’d eat them anyway because they are so tasty!

My daughter used to call these “Sprinkle Sprouts” and my family loves them roasted and will literally will fight over the last crunchy bite. I’ve learned that I need to make at least a 2 pound bag of them or there will be riots!

If you aren’t a fan of brussel sprouts, you just may not have had them cooked properly. Roasting is my absolute favorite way to simply prepare many vegetables because it brings out their natural sweetness and flavors, and it’s so easy to do! Eat them because they taste good, and enjoy them knowing that they are a super food and carry many health benefits.

This is my super simple roasted brussel sprouts recipe:

3. Then cut them into half lengthwise. Cutting them this way will help keep them intact so that you don’t lose as many leaves.

4. Prepare a glass baking dish or a sheet pan covered in parchment paper. Arrange your brussel sprouts on the pan and drizzle them with avocado oil, melted butter, ghee, or some bacon fat (yum). Sprinkle with a generous amount of salt and pepper, and then pop them in the oven.

.5. Bake for 30-40 minutes until soft and tender. If you want a more crisp texture, turn your oven to broil and place the sprouts on a top rack and broil for 3-4 minutes until nice and crisp. I drizzled some of the bacon fat over my brussel sprouts while they cooked so they didn’t get as crisp, but the flavor was ah-mazing!

I reheated my leftovers today with some of my roasted cauliflower and some crumbled crispy bacon and it was SO GOOD!! My husband even commented that we should make meals like this more often! 😉

Do you like brussel sprouts? If you aren’t a fan, do try roasting them because it makes all the difference and makes them delicious!

Preheat oven to 375. Rinse and clean the brussel sprouts. Cut off the stem and then cut the sprouts in half lengthwise. Place them in a large glass baking dish, or a baking sheet covered in parchment paper.

Drizzle the sprouts with the avocado oil (or melted butter, ghee, or bacon fat) and season generously with salt and pepper.

Bake in the oven for 30-40 minutes until tender and crisp. To obtain a more crisp and browned texture, turn the oven to broil and place the sprouts on a top rack and broil for 3-4 minutes WATCHING CLOSELY so that they do not burn. Sprinkle with crumbled bacon or Parmesan cheese and enjoy!